Ground Beef Stroganoff

Name: Ground Beef Stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 lb lean ground beef, 85/15 or 90/10 preferred; 0.5 medium yellow onion, diced; 1 lb mushrooms, sliced (cremini or button work well); 2 garlic cloves, minced fine; 2 tbsp all-purpose flour; 1 cup beef broth, preferably low-sodium; 1 cup heavy whipping cream; 0.33 cup sour cream, room temperature; 1 tbsp Worcestershire sauce; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper

Ground Beef Stroganoff — Rich, Creamy Comfort in One Perfect Pan

This stroganoff takes everything you love about the classic and makes it weeknight-friendly without cutting corners. The ground beef browns beautifully alongside earthy mushrooms, then gets enrobed in a velvety sauce that's equal parts tangy sour cream and rich cream. Twenty minutes from start to finish, but it tastes like you've been stirring all day.

AmericanDinnerComfort FoodQuick MealsOne PotBeef

Prep15 min

Cook20 min

Total35 min

Servings4

Difficultyeasy

Ingredients

1 tbspolive oil
1 lblean ground beef, 85/15 or 90/10 preferred
½ medium yellow onion, diced
1 lbmushrooms, sliced (cremini or button work well)
2 garlic cloves, minced fine
2 tbspall-purpose flour
1 cupbeef broth, preferably low-sodium
1 cupheavy whipping cream
⅓ cupsour cream, room temperature
1 tbspWorcestershire sauce
½ tspkosher salt
½ tspfreshly ground black pepper

Instructions

Warm the olive oil in a heavy, deep skillet over medium-high heat until it shimmers. Crumble in the ground beef and cook, breaking it into bite-sized pieces with your spoon. After about 4 minutes, when the beef is mostly browned, add the diced onion and minced garlic. Keep cooking until the onion turns translucent and picks up some golden color — this builds the flavor foundation.
Toss in the sliced mushrooms and cook for 5 minutes, stirring occasionally. The mushrooms will release their moisture first, then start to caramelize as that liquid evaporates. Don't rush this step — you want the mushrooms golden and the pan relatively dry before moving on.
⏱ 5 min
Sprinkle the flour over everything and stir constantly for about a minute. The flour will coat the beef and mushrooms, absorbing any remaining fat. Work out any flour clumps with your spoon — this prevents lumpy sauce later.
Pour in the beef broth, heavy cream, Worcestershire sauce, salt, and pepper. Stir well to combine, then bring the mixture to a gentle simmer. Once bubbling, reduce the heat to low and let it simmer for 5 minutes. The sauce should thicken to a consistency that coats the back of your spoon.
⏱ 5 min
Pull the pan off the heat completely before stirring in the sour cream — adding it while hot can cause curdling. Taste and adjust seasoning as needed. Serve immediately over egg noodles, mashed potatoes, or rice while the sauce is at its silkiest.